Bar Tartine: Techniques & Recipes

Description

This is a collection of 100 recipes based on the bold and do-it-all-yourself cooking of Nicolaus Balla and Cortney Burns at Bar Tartine, one of San Francisco's most praised and singular restaurants. Nine chapters ranging from Pickles to Start a Meal to Whole Vegetable Cookery highlight particular flavors and techniques such as cultured, fermented, sprouted, and smoked to deliver the sharp, funky flavors that have taken hold of the contemporary palate for serious home cooks, weekend-DIYers, fans of the restaurant, and preservation-obsessed foodies. Finally, in this cookbook, these readers, restaurant-goers, and obsessives will learn how to cook (or imagine what to do) with these ingredients that they love to make. More than 100 food and atmospheric images by Chad Robertson add visual reference, inspiration, and capture Bar Tartine's uniquely curious, surprising vibe. This the handbook to the future of preservation and our changing palate in a classic, jacketed hardcover.

Nick Balla and Cortney Burns are the co-chef/couple masterminds behind the beloved Mission eatery Bar Tartine (sister restaurant to Tartine bakery). They are fiercely loyal to using local produce and making anything - and everything - by hand. Cortney is a Quince alum who spent time in Nepal and India studying the Tibetan language and cultural anthropology. Nick was born in the U.S. but moved to Hungary for high school, and after culinary school traveled extensively in Japan learning to make fishcakes, udon nobles, and kamaboko by hand. He also worked at Michael Minna's Nobhill Tavern in Las Vegas before moving to SF to work at Ozumo, O Izakaya, and then open Nombe.

Winner, 2015 IACP Cookbook Award: Chefs and Restaurants Winner, 2015 James Beard Cookbook Award: Cooking from a Professional Point of View